Description

This vibrant Vegan Cauliflower Curry is a comforting and flavorful dish featuring tender cauliflower florets simmered in a fragrant blend of spices, creamy coconut milk, and diced tomatoes. Perfectly spiced with curry powder, turmeric, cumin, and a hint of cinnamon, this recipe offers a rich and aromatic meal that is both hearty and healthy, ideal for a satisfying vegan dinner served over rice or with warm naan.

Ingredients

Scale

Vegetables

1 medium cauliflower, cut into florets
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated

Spices

2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional for spice)

Liquids

1 tablespoon coconut oil
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1/2 cup vegetable broth or water

Seasonings and Garnish

Salt and pepper, to taste
Fresh cilantro, for garnish

Serving Suggestions

Cooked rice or naan, for serving

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Instructions

Heat Oil and Sauté Onion: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
Toast Spices: Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly to toast the spices and release their aromas.
Add Cauliflower: Add the cauliflower florets to the pot and stir well to evenly coat them with the spiced mixture.
Add Liquids and Simmer: Pour in the coconut milk, diced tomatoes with their juices, and vegetable broth or water. Stir to combine and bring the mixture to a gentle simmer.
Cook Until Tender: Cover the pot and let the curry cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened. Season with salt and pepper to taste.
Garnish and Serve: Serve the warm cauliflower curry over cooked rice or with naan bread. Garnish with fresh cilantro before serving to add a fresh herbal note.

Notes

For a spicier curry, increase the cayenne pepper or add fresh chili peppers.
You can substitute coconut oil with vegetable or olive oil if desired.
If you prefer a thicker sauce, simmer uncovered for a few more minutes to reduce liquid.
This curry pairs well with basmati rice or your favorite flatbread such as naan.
Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian